IF YOU LOVE A CLASSIC MARG, JUST WAIT TILL YOU TRY MY MANGO MARGARITAS
If you’re looking for a new margarita to obsess over, my vote is for this mango marg. It’s exactly the kind of boozy, sweet, and sour combo you need for…well, all the months in between May and October. Our OG margarita recipe is one of my favorites, but adding a splash of mango juice takes it up a notch without any cloying sweetness, making it my current favorite warm-weather cocktail.
I wanted to develop this recipe because I’ve had a long-standing issue with mango-flavored cocktails. They’re always a little too thick and way too sweet, but I realized that’s because they’re using mango nectar instead of mango juice. Using juice instead of nectar allows the mango flavor to come through without being overshadowed by cloying sweetness or unpleasant texture.
Whether you’re having a girls' night, Taco Tuesday, or just need a little something to reward yourself after a long week, this drink is going to be the crowd-pleaser that has everyone asking you to bartend their next party.
How To Make A Mango Margarita
INGREDIENTS
- Kosher Salt: It just wouldn’t be a margarita without that salty rim to contrast the sweetness in the drink, and that’s especially true for one sweetened with mango juice.
- Dried Mango Powder: Also known as amchur or amchoor, this sweet-and-sour powder is a real game-changer for the rim of this margarita, but if you can’t find it, it won’t make or break yours.
- Simple Syrup: Dipping the rim into simple syrup instead of just wetting it with a lime wedge creates a tacky, sticky surface for the salt to cling to, ensuring you get salt in every sip.
- Ice: Though you can, of course, use any type of ice you have, I prefer cubed ice for shaking and for filling the glass of this drink. Unlike pebble or crushed ice, it won’t dilute the flavor.
- Silver Tequila: Also known as tequila blanco, this is the classic tequila choice for a good marg because of its floral, agave, and citrusy notes. That said, if all you have on hand is reposado, use that instead of buying a brand-new bottle. Your cocktail will just have a richer, more complex, and caramelized flavor.
- Mango Juice: Frozen fresh mango would be a better pick for a blended marg, and mango nectar is too thick and sweet to blend with the other margarita ingredients. In my opinion, mango juice is essential for making a mango margarita that is just right
- Triple Sec: Citrus liqueur like Triple Sec will highlight the tequila's citrus notes. If you’re feeling fancy, you can go for a higher-end orange liquor like Cointreau—either works!
- Limes: It’s not a margarita without them, and here both a little lime juice and a lime wedge are essential for adding a bit of sourness to this cocktail.
STEP-BY-STEP INSTRUCTIONS
On a shallow plate, combine some salt and mango powder. The mango powder is technically optional, but it does add a fragrant, fruity, and slightly sour note.
Onto a second small plate with a lip, pour the simple syrup. Using syrup instead of a lime wedge will help the salt stick. Dip the rim of a rocks glass into syrup, then into salt mixture, turning to coat. Repeat with another rocks glass.
Fill the glasses with ice. Fill a shaker halfway with ice. Standard cubed ice works best for both to control how diluted the drink gets.
Add tequila, mango juice, triple sec, and lime juice to the shaker. Cover and vigorously shake until the outside of the shaker is very frosty and almost too cold to hold, about 20 seconds. Strain into prepared glasses. Garnish with lime wedges and serve.
The full list of ingredients and instructions can be found in the recipe below.
Recipe Tips
- Switch up the rim: Use simple syrup to help the salt stick to the rim of the glass instead of the traditional lime wedge. It creates an even stickier rim, so you're guaranteed to have salt in every sip.
- Use the right ice: Shake this margarita with standard ice cubes. Pebble will dilute the drink too much.
Make Ahead
To make this margarita ahead of time, combine the tequila, mango juice, triple sec, and lime juice in an airtight container and refrigerate up to 3 days.
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Yields: 2 servings
Prep Time: 5 minutes
Total Time: 7 minutes
Ingredients
- 1/4 c. kosher salt or coarse sea salt
- 1 tbsp. dry mango powder or Tajin
- 1/4 c. store-bought or homemade simple syrup
- Ice
- 4 oz. silver tequila
- 3 oz. mango juice
- 2 oz. triple sec
- 1 1/2 oz. fresh lime juice
- Lime wedge and cubed fresh mango, for garnish (optional)
Directions
- On a shallow plate, combine salt and mango powder (if using). Into a shallow bowl, pour simple syrup. Dip rim of a rocks glass into syrup, then into salt mixture, turning to coat. Repeat with another rocks glass. Fill glasses with ice.
- Fill a cocktail shaker halfway with ice. Add tequila, mango juice, triple sec, and lime juice. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds.
- Strain into prepared glasses. Garnish with lime wedge and fresh mango (if using).
